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Monday, January 24, 2011

There is nothing like a bowl of hot soup on a nippy winter night. (who the heck am I kidding? I love soup even when it's 97 degrees outside!) Add some Mexican spices to the brew and I guarantee you a warm and cozy evening.

I basically followed this Cooking Light Mexican-Hominy Soup recipe, but made it my own with a few subs and swaps.

In my variation: hominy = corn, plus a bunch of green peppers, and some sliced avocado as a topper.

Saute the veggies until tender, then simmer, simmer, simmer with the chicken stock.

This soup was very simply seasoned, just black pepper, but I amped things up with the toppings.

The addition of avocado, radish and fresh squeezed lime juice added a nice brightness to this soup.

In spite of how tasty this turned out, I got tired of the leftovers really quickly (as in before the three meal rule). I just don't think I'm a broth kind of soup gal. I prefer blended veggie soups that have a thick and creamy, velvet texture or a hearty, chunky chili. Hey, a soup lover has to be honest!

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I am your nearly typical "girl-next-door" who happens to be a HUGE foodie. I spend my days simply loving the wacky life I lead filled with fun adventures alongside my wonderful family and friends. I enjoy laughing at all the random pleasures life brings including, but not limited to: a great dish or glass of wine (or beer!), yoga bliss, the challenges of being a beginning runner, a good novel or the discovery of a new band. Expect to see these topics and more in my "Semi-Abnormal Chronicles"
Want to know even more about this Semi-Abnormal Gal? Check out the links at the top!
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